Simple Squash And Sausage Recipes

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SAUSAGE SQUASH SKILLET



Sausage Squash Skillet image

I always thought yellow squash was bland until I prepared it this way. Combined with Italian sausage, it makes a delicious main dish. -Marcia Albury, Severna Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 2 servings.

Number Of Ingredients 6

1/2 pound bulk Italian sausage
1/4 cup chopped onion
1 medium yellow summer squash, halved and sliced
1/4 cup chicken broth
Salt and pepper to taste
1/3 cup seasoned salad croutons

Steps:

  • In a large skillet over medium heat, cook sausage and onion until the meat is no longer pink; drain. Add the squash; cook for 3-4 minutes or until tender. Stir in the broth, salt and pepper. Cook 2 minutes longer or until heated through. Sprinkle with croutons.

Nutrition Facts : Calories 247 calories, Fat 16g fat (6g saturated fat), Cholesterol 46mg cholesterol, Sodium 734mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 14g protein.

SIMPLE SQUASH AND SAUSAGE



Simple Squash and Sausage image

"Dinner doesn't get any easier than this stovetop meal for two that I created one night," relates Lela Rauch from Oakland, Michigan. "My husband insisted that I remember the colorful combination so that I could make it again."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 2 servings.

Number Of Ingredients 5

1/2 pound smoked sausage, cut into 1/4-inch slices
1 tablespoon olive oil
1 medium zucchini, cut into 1/4-inch slices
1 medium yellow summer squash, cut into 1/4-inch slices
2 tablespoons apricot preserves

Steps:

  • In a large skillet, saute sausage in oil until lightly browned; remove and keep warm. In the same skillet, saute zucchini and yellow squash until crisp tender. Return sausage to the pan. Stir in preserves. Cook and stir until heated through.

Nutrition Facts : Calories 495 calories, Fat 38g fat (14g saturated fat), Cholesterol 76mg cholesterol, Sodium 1295mg sodium, Carbohydrate 23g carbohydrate (18g sugars, Fiber 3g fiber), Protein 18g protein.

SPICY SHEET-PAN SAUSAGE AND SQUASH



Spicy Sheet-Pan Sausage and Squash image

Like chicken thighs, whose rendered skin leaves behind a puddle of schmaltz for frying vegetables, bread or beans, sausage yields a delicious fat for cooking. Paired with butternut squash and crisped in a hot oven, its spicy fat slicks the sweet squash, while parsley and lemon cut through all the richness. Feel free to switch up the squash for carrots, broccoli, potatoes: Any vegetables that are good roasted will work well in that liquid gold. If the meal seems light, bulk it up by topping with a cup of feta or rinsed canned chickpeas, adding arugula or watercress to the parsley, or serving it all on a bed of kale or mustard greens, like a warm salad.

Provided by Ali Slagle

Categories     dinner, easy, weekday, weeknight, roasts, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

1 (2-pound) butternut squash, peeled, halved lengthwise and seeded
1 pound spicy sausage (fresh chorizo, Italian, Andouille or otherwise)
1/4 cup extra-virgin olive oil
Kosher salt and black pepper
1 1/2 cup parsley leaves
1 tablespoon freshly squeezed lemon juice, plus more as desired
Flaky salt, as desired

Steps:

  • Heat the oven to 425 degrees and stick a large baking sheet in the oven. Prep the squash and sausage: Cut the squash into 1/2-inch-thick slices, then cut the slices crosswise in half. Transfer to a large bowl. Score the sausages in a few places on both sides, making sure not to cut all the way through. Transfer to the bowl with the squash, then stir to coat with the olive oil and fat pinches of salt and pepper.
  • When the oven comes to temperature, carefully dump the squash and sausage mixture onto the hot baking sheet and spread it out into a single layer. Roast, stirring every so often to coat the squash in the rendered fat, until the squash is tender and sausages are crisp and cooked through, 20 to 25 minutes. (To add some color, put them under the broiler for a minute or two.) Let cool slightly while you prepare the parsley.
  • In a small bowl, mix together the parsley and lemon juice, and add salt and pepper to taste. Slice the sausage diagonally in thirds. Serve the sausage and squash on a platter with a pile of parsley on top and sprinkled with an extra squeeze of lemon and flaky salt, if desired.

Nutrition Facts : @context http, Calories 542, UnsaturatedFat 28 grams, Carbohydrate 26 grams, Fat 42 grams, Fiber 5 grams, Protein 20 grams, SaturatedFat 11 grams, Sodium 886 milligrams, Sugar 6 grams, TransFat 0 grams

SAUSAGE, SHALLOT, AND SQUASH ONE-PAN MEAL



Sausage, Shallot, and Squash One-Pan Meal image

This is a roasted one-pan dish that is great as a side dish, wonderful over pasta or rice, or fabulous on its own with crusty garlic bread!

Provided by 1010lisalynn

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 4

Number Of Ingredients 13

1 large russet potato, cut into 1/2-inch cubes
1 medium red bell pepper, cored and cubed
1 medium yellow bell pepper, cored and cubed
3 large shallots, peeled and halved lengthwise
4 ounces Italian sausage, cut into 1-inch pieces
4 ounces andouille sausage, sliced into 1-inch pieces
4 tablespoons grapeseed oil, divided
1 tablespoon garlic powder
½ teaspoon Italian seasoning
½ teaspoon paprika
½ teaspoon ground black pepper
1 medium zucchini, cut into 1/2-inch pieces
1 medium yellow squash, cubed

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine potato, bell peppers, shallots, and sausages with 3 tablespoons oil in a large bowl.
  • Mix garlic powder, Italian seasoning, paprika, and pepper together. Stir into the sausage mixture. Transfer the mixture to a roasting pan or 10x18-inch griddle pan.
  • Bake in the preheated oven until vegetables are tender, about 25 minutes.
  • Mix zucchini, yellow squash, and remaining oil in a small bowl. Pour over the sausage and vegetable mixture and gently stir in. Continue baking until squash is tender, about 15 minutes. Serve warm.

Nutrition Facts : Calories 422.9 calories, Carbohydrate 34.4 g, Cholesterol 27.2 mg, Fat 27.5 g, Fiber 5.2 g, Protein 12.1 g, SaturatedFat 6 g, Sodium 506.8 mg, Sugar 5.7 g

ROASTED SAUSAGES WITH CABBAGE AND SQUASH



Roasted Sausages with Cabbage and Squash image

In this easy sheet-pan supper, sweet Italian sausages are teamed with wedges of cabbage and kabocha squash, then the whole thing is drizzled with a mustardy apple-cider vinaigrette. Because cabbage releases moisture when cooked, start with a preheated baking sheet for extra browning power.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 50m

Number Of Ingredients 9

1/2 kabocha squash (1 pound), seeds removed, cut into 3/4-inch wedges
7 tablespoons extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1/2 head green cabbage (1 pound), cut lengthwise through core into 4 wedges
4 sweet Italian sausages (1 pound total), each pierced with a fork in a few places
1 medium red onion (8 ounces), thinly sliced into rings
Leaves from 2 sage sprigs
1 tablespoon apple-cider vinegar
1 teaspoon Dijon mustard

Steps:

  • Preheat oven to 475 degrees, with a rimmed baking sheet on center rack. Toss squash with 1 tablespoon oil; season with salt and pepper. Add 2 tablespoons oil to baking sheet, then cabbage, squash, and sausages in a single layer. Drizzle cabbage with more oil; season generously with salt and pepper. Roast 15 minutes.
  • Toss onion and sage with 1 tablespoon oil; season with salt and pepper. Flip sausages and vegetables; add onion mixture to sheet. Continue to roast until vegetables are tender and sausages are cooked, 20 minutes.
  • Stir together vinegar, mustard, remaining 3 tablespoons oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Serve sausages and vegetables with a drizzle of vinaigrette.

SQUASAGE (SAUSAGE-STUFFED SQUASH)



Squasage (Sausage-stuffed Squash) image

This was a favorite recipe in my family when I was growing up and now that I'm married, it's one of my husband's favorite dishes. A great way to use squash, that abundant, reasonably-priced, and tasty fall veggie!

Provided by all_He_created_was_good

Categories     Fruits and Vegetables     Vegetables     Squash     Winter Squash     Acorn Squash

Time 1h40m

Yield 4

Number Of Ingredients 8

2 acorn squash, halved and seeded
1 pound ground sausage
1 cup chopped celery
½ cup chopped mushrooms
¼ cup chopped onion
1 egg, beaten
½ cup sour cream
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet or line with aluminum foil.
  • Place squash, cut sides down, on the prepared baking sheet.
  • Bake in the preheated oven until tender, about 1 hour. Flip squash halves over and set aside to cool.
  • Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add celery, mushrooms, and onion; cook and stir until celery is softened, 5 to 10 minutes. Remove skillet from heat.
  • Beat egg in a large bowl; stir in sour cream and Parmesan cheese. Stir cheese mixture into sausage mixture. Fill squash halves with sausage filling.
  • Bake in the preheated oven until filling is cooked through, about 20 minutes.

Nutrition Facts : Calories 523 calories, Carbohydrate 30.9 g, Cholesterol 132.9 mg, Fat 34.9 g, Fiber 4.5 g, Protein 24.4 g, SaturatedFat 14.4 g, Sodium 1231.5 mg, Sugar 6.9 g

SQUASH AND SAUSAGE CASSEROLE



Squash and Sausage Casserole image

This recipe was given to me by a friend. My kids have eaten this, not realizing they were eating squash and liked it.

Provided by Sandy Doenges

Categories     Vegetable

Time 40m

Yield 8 , 8 serving(s)

Number Of Ingredients 7

1 lb summer squash
1 lb mild bulk sausage (I like Jimmy Dean)
1 large egg
1 1/2 cups cottage cheese
1 cup broken saltine crackers
1 cup evaporated milk
1 1/2 cups shredded sharp cheddar cheese, divided

Steps:

  • Cook squash in salted water until tender. Drain. Brown sausage and drain. Mix all ingredients using 1 cup cheese, saving the rest of the cheese for the topping. Pour into a 2 quart casserole dish. Bake at 350 degrees until brown and bubbly on top. Top with the remaining cheese. Allow to sit for about 15 minutes before serving.

Nutrition Facts : Calories 355, Fat 23.4, SaturatedFat 10.2, Cholesterol 105.2, Sodium 715.8, Carbohydrate 12.6, Fiber 0.9, Sugar 1.6, Protein 23.1

BEST EVER SQUASH WITH SAUSAGE CASSEROLE



Best Ever Squash with Sausage Casserole image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 9

10 units yellow squash
1 tablespoons oil
1 units salt
1 units onion
1 pounds sausage
1 cans mushroom soup
1 units eggs
0.5 cans milk
1.5 cups sharp cheddar cheese

Steps:

  • Slice squash into 1/4" slices. Saute or steam squash until almost tender (season lightly with salt & pepper). Put aside. Chop and saute onion. Put aside. Brown sausage in skillet until crisp, breaking sausage into small pieces. Drain sausage. Mix together soup, milk and egg.
  • Combine all ingredients (save 3/4 cup of cheese for top of casserole) and put in baking dish large enough to hold mixture.
  • Bake at 350 degrees F for about 30 - 40 minutes. Add remaining cheese to top of casserole and bake another 15 minutes or until cheese is bubbly and slightly brown on top.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SUMMER SQUASH WITH POTATOES AND SAUSAGE



Summer Squash With Potatoes and Sausage image

I was hungry last night and had these ingredients on hand. I decided to mix them and see what would happen. This was so good, I'd make it again (reheated leftovers were a good lunch today, too). And it's inexpensive when the veggies are in season. It's versatile and forgiving - ingredients can be substituted easily. This would also be a nice meat-free dish without the sausage. Quite filling on its own.

Provided by shb1964

Categories     One Dish Meal

Time 22m

Yield 4 cups, approx, 2-3 serving(s)

Number Of Ingredients 7

3 squash, sliced into rounds (I used 2 zucchini, 1 yellow or crookneck)
15 ounces diced canned potatoes, drained
1/3 cup light caesar salad dressing
1/4 teaspoon fresh cracked pepper
1/2 teaspoon italian seasoning (optional)
4 ounces summer sausage, cut into 1/4-inch thick rounds, then cut in half (I used Hillshire Farms)
1/3 cup feta cheese, crumbled

Steps:

  • Pour drained potatoes into non-stick skillet over medium heat.
  • Add squash rounds, Caesar dressing and spices.
  • Cover and cook until veggies are softened. Add more dressing if desired.
  • Add sausage and heat through.
  • Serve and top with feta cheese.

Nutrition Facts : Calories 482.9, Fat 23.2, SaturatedFat 10.4, Cholesterol 63.7, Sodium 1054.1, Carbohydrate 50.5, Fiber 8, Sugar 10, Protein 21.2

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